This is for a couple of reasons – solid sugar is a pain to dissolve in a spirit, which often leaves a sickly sweet sludge at the bottom of these drinks when made with a lump or spoon of sugar
The humble mince pie needs little embellishments in my humble opinion - a crisp, crumbly and buttery shortcrust pastry base filled with fruity home-made mincemeat, with a dash of brandy, and a simple lid of more buttery pastry - a sprinkling of caster sugar maybe, or even a little icing sugar, and that’s the perfect mince pie for me
We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie. When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here
I like this recipe because they are sweetened withgolden caster sugar and molasses. The main reason I like this recipe is because they a beautifully spiced, filled with the warm kitchen spices of cinnamon, cloves, ginger and cardamom
Serve with whipped cream. Bake at a high temperature of 425°F for 15 minutes. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. Cool the pumpkin pie on a wire rack for 2 hours
Each warm mouthful brings you all the flavours of a sticky toffee pudding without any of the angst and work that making a real sticky toffee pudding involves
After I read a lot, watched a lot of TV, had lunch with granny, I thought the idea with baking a cake will be the right thing for the early and very rainy evening
As we both like an ‘OldFashioned’ cocktail and I love cake, I came up with the chocolate oldfashioned cupcake to celebrate all the great milestones in February
shooting stars were my television viewing and I once saw a shower of shooting stars that rivalled most Bonfire night displays, spinning and careering across the sky in a burst of silvery sequins, they shimmered for hours in my imagination afterwards, and I fell asleep with a sense of excitement and wonder
So this is an oldfashioned fruit cake, the type that your granny used to make for afternoon tea, seriously it would be great with tea or coffee though and keeps fantastically wrapped in foil
Remove fish with slotted spoon and gently separate into pieces. Fold the pastry inwards towards to centre so you have a nice border but can still see plenty of pear
I must admit, although I hadn't heard of all I found, so many contained dried fruit that needed a decent maturation time that I decided to abandon the old cookbooks altogether and start thinking modern instead
We've had to stop buying just chicken breasts for our chicken dinners these days and have opted for one breast with a combination of leg portions, or thigh portions, to make up the remainder
I have been known to eat them in the summer time, cold from having been chilled in the fridge with nothing but salt and pepper and a slice of buttered white bread
Now I suspect that for most this is a distant memory of Sunday desserts. I make it for more practical reasons, it's usually because a bread recipe hasn't worked out to my satisfaction or I suddenly find that fruit loaf I really meant to eat last week
Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Simmer for a few seconds then pour into the casserole
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